Hi! I’m Ericka!

Recipe developer, food writer and bicultural mom. Born in Mexico, raised in Texas and now living in Los Angeles, CA. Nibbles and Feasts was created to preserve and share my favorite traditional family recipes and new recipes created by me.

Prosciutto, Feta, Spinach and Fig Pizza

I am trying to think back and remember if I have ever made a pizza. I know I have baked a frozen pizza, I’ve ordered a pizza in various different ways (telephone, internet and even text the the order in), but never actually put one together. Now I had the chance to create one of my own…

I wanted to create something out of the ordinary. Something that would make me want to make this over and over again. Something that will beat a pizza craving from the gourmet- foofey restaurant that costs as if that pizza had rare pig truffles as a topping costing $50 bucks a pop.

I wanted to incorporate feta cheese and mushrooms (my favorite veggie). Something green…spinach, something meaty and salty….Prosciutto and something to offset the feta and prociutto flavor…FIGS!

The best type of crust for this pizza is definitely thin crust. Boboli Pizza Crust has a great thin crust that keeps crispy if you bake it right on the rack. To my surprise, Boboli also makes 100% whole wheat thin pizza crusts and carries pre-packaged (already measured for you) pizza sauce. This was a perfect time saver!

Spread sauce on crust, leaving a 1″ border. Top with cheeses and all veggies except spinach, Bake for 20 – 30 minutes at 350 degrees on rack until cheese is bubbly and crust is golden brown and crusty, sprinkle spinach and bake for 5-10 minutes more. Enjoy!

No compensation was received for this post. I was provided with Boboli product to facilitate this recipe.